Quinoa Pancakes

Quinoa Pancakes

1 1/2 cups Quinoa Flour (Ancient Harvest)
3/4 cup Potato Flour (Ener-G)
1.5 tablespoons Baking Powder (Hain Featherweight)
1/2 teaspoon Baking Soda

1 cup Coconut Milk (Thai Kitchen)
1 cup Water
1.5 tablespoons Coconut Oil
2 tablespoons raw honey (or Maple Syrup)

Mix all the dry ingredients together well and then mix in the wet ones. After ensuring there are no lumps, make sure to let the batter sits for at least five minutes. It'll ensure that the batter thickens due to the starch, making sure the pancakes sticks together properly.

To cook, heat a few tablespoons of oil in a pan; you'll need a decent amount of oil to make sure it won't stick to the pan. Cook it like a normal pancake otherwise, flipping when each side is brown and the bubbles are showing before the initial flip.

Enjoy!

Wheat-Banana Bread

My grandmother gave me an excellent recipe for banana bread when I was younger but not only is it not vegan but it's overly white, for the lack of a better term. That is, it pretty has white flour, white sugar, and a quick road to fucking up my hypoglycemia for the rest of the day. So I decided to change some of the white flour for whole wheat flour, add in molasses, and use silken tofu instead of eggs. It's a bit dry but since I also think I used a bit too much wheat flour in it; I think if I solve one problem I'll solve them both. So here is my modified recipe, slightly different than the amounts I used, that should work out well. Make sure to use extremely ripe bananas, the ones that almost weird you out too much to eat because of their color.

Wheat-Banana Bread

1 1/4 cup White Flour
1/2 cup Whole Wheat Flour
2/3 cup White Sugar*
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon Molasses
1/3 cup Oil or shortening(the original recipe used shortening, so that may give a better texture)
1/2 cup Silken Tofu
1 cup Mashed Banana(around three medium sized bananas)

Preheat oven to 350˚. Mix all the dry ingredients together. Cream all the liquid ingredients except the bananas together in a separate bowl to a smooth consistency. MIx together the dry, liquid, and bananas together and fold together with as little mixing as possible. This recipe basically works the same as a muffin recipe, so the same rule about mixing it as little as possible applies. Put it into a greased 9x5x3 loaf pan and bake for one hour. Cool on a cake rack.

*If you'd like, you can just use light or dark brown sugar instead of white sugar and molasses. It's just that amount of molasses is an inbetween light and brown sugar, as 1 tablespoon of molasses per cup of white sugar gives you light brown sugar, two per cup gives you dark brown. Do it anyway you wish really.

Teff Pancakes

The Post-Punk Kitchen gives an excellent recipe for vegan pancakes but the issue is the primary flavoring for pancakes is from the eggs and milk. Therefore, the veganized adaptation is going to need some compensation for the lack of flavoring and that's why I came up with this recipe. I had some teff flour lying around that I still had not used for a lack of reason; the flour is supposed to be quite flavorful(which it is) so I decided that it would be an excellent addition. The mixture of the teff and cloves make a warm, almost malty flavor. The recipe I created is as follows:

1 cup White Flour
1/3 cup Teff Flour
2 tsp Baking Powder
1/4 tsp Sea Salt (Normal iodized salt contains dextrose as a stabilizer to help prevent the iodine from evaporating from the salt)
2 tbsp Sugar
1 tbsp Oil
1/4 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cloves
1 cup Soy Milk (Trader Joe's makes safe soymilk that contains just soybeans and water)
1/3 cup Carbonated Water

Mix all the dry ingredients then stir them well. Add the wet ingredients on top except the carbonated water and whisk until the batter is smooth. Add the carbonated water and slowly fold into the batter to ensure the carbonation stays, otherwise the pancakes will not be as fluffy. Cook in a pan on the stove that has spray oil as a lubricant and flip when the top of the pancake starts to look dry. Serve with apple butter or a plum jam. Hooray for Breakfast!